How to stew oxtail soup How to stew oxtail soup

Oxtail soup 1 kg of oxtail, 1 green onion, 10 garlic, 1 2 onions, salt, pepper, seasoning (1 tablespoon soy sauce, 2 tablespoons chopped green onion, 1 teaspoon garlic paste, salt, sesame powder, chili powder).

1) Cut the oxtail into 5cm long pieces and soak them in cold water to remove the blood.

2) Wash the green onions, garlic and onion, cut the green onions into 7-8cm strips, cut the onions into thick strips, and prepare the seasoning.

3) Add 10 cups of water to the pot, then add the oxtail, garlic, chopped green onions, and onion in order, and heat it over a fire.

4) After starting to exhaust, change to low heat and cook for 25 minutes, turn off the heat and simmer for about 15 minutes, drain the pressure, and open the lid.

5) Serve with chopped green onion, salt, pepper and seasoning.

Note: Oxtail needs to be heated for a long time to be crispy and fragrant, and it is possible to use a pressure cooker to get the effect of long-term cooking in a short time.

The peanut stew is simple and delicious.

2kg of oxtail (10L water, 3 green onions, 5 pieces of garlic), salt, pepper, and green onions.

Production process <>

1) Cut the oxtail into 4-5cm size, or when you buy a whole piece, insert a knife into the cartilage between the joints, cut off the cartilage, shave off the outer membrane, soak it in water, and remove it after bleeding.

2) Put the oxtail in boiling water and cook for a while, then reduce the heat and cook for about 3 hours. While cooking, cut the green onion and garlic into large pieces and put them in and rinse away the oil and foam on top.

3) Cook the soup When the meat on the oxtail is rotten, remove it and when the soup cools, float away the oil floating on it.

4) Mix the beef with condiments.

5) Boil the soup again, add the oxtail with condiments, cook for a while, put it in a bowl, and add the prepared chopped green onions, salt and pepper noodles.

700 grams of net oxtail, coriander, sesame oil, soy sauce, monosodium glutamate, refined salt, Sichuan pepper, green onion, ginger slices each appropriate amount.

Method]1 Cut the oxtail into a segment about 4 cm long according to the bone joint, soak it in cold water for 2 hours, remove the blood water, then boil it in boiling water and remove it, and put it in cold water to wash; Chop the parsley into minced pieces.

2 Put the pressure cooker on the fire, put the oxtail, green onion, ginger slices, peppercorns, refined salt and soy sauce into the pot, add cold water, skim off the foam after boiling, cover the pot, buckle the pressure capper, and when the air valve is inflated, move to low heat and simmer for 35 minutes.

3 Remove the pot from the heat, wait for the air pressure in the pot to dissipate, lift the lid, add MSG, and put it in a large soup bowl. Take a small plate, add soy sauce, sesame oil, and coriander, and serve with the stewed oxtail.

Ingredients: 1000 grams of oxtail.

Excipients: 250 grams of cauliflower, 200 grams of potatoes (yellow skin), 100 grams of carrots, 100 grams of onions (white skin), 100 grams of lentils.

Seasoning: 100 grams of tomato paste, 50 grams of wheat flour, 50 grams of butter, 20 grams of salt, 25 grams of sugar, 2 grams of pepper.

Method:1Wash the potatoes, peel them and cut them into cubes;

2.Wash the carrots and cut them into cubes and cook them separately in water;

3.Cauliflower is picked into small florets and cooked;

4.Pick the lentils, cut them into sections, put them in water and heat them until the lentils are ripe and then cool;

5.Dice the shallots and fry them in oil;

6.Chop the oxtail into sections, wash and cook, and add the chopped carrots and shallots until cooked until soft;

7.Stir-fry the flour in butter, and when brown, add the tomato sauce and sauté until red;

8.Stir well with beef broth, boil slightly, put in all kinds of boiled dishes, add refined salt, pepper, and sugar to adjust the taste, boil slightly, and put the boiled oxtail on the soup to serve.

There is a saying that the people take food as the sky, only the food can not be disappointed, the food they make is both hygienic and nutritious, today to teach to make a oxtail soup, in fact, we all know that oxtail is a high-grade tonic with medicinal value, with the effect of nourishing qi and blood, strengthening muscles and bones, complementing deficiency, nourishing beauty and so on.

Moreover, the meat of the oxtail is delicate, and after a long time of praise, the soup is white and thick, and the entrance is mellow and fragrant.

How to make oxtail soup nutritious? First of all, prepare 2 catties of oxtail, 10 red dates, 15 grams of wolfberry, 15 grams of wheat winter, onion, tomato, ginger, salt, and pepper.

Cut the oxtail into pieces, wash and boil it and take it out for later use, put water in the casserole and add wolfberry, wheat and ginger, add the oxtail after the water boils, simmer for about 2-3 hours on medium-low heat, remember to float off the white foam, and wait until the oxtail is almost rotten, add red dates and tomatoes, add salt, pepper noodles, green onions, and garlic to taste after five or six minutes, and finally put it out, and the delicious and nutritious oxtail soup is ready.

Ingredients: 1000 grams of oxtail, 250g of celery, 3 carrots, a piece of ginger, an appropriate amount of sea salt to stew oxtail soup

1. First clean the oxtail and put it in the pot.

2. Add an appropriate amount of water to the pot.

3. Then turn on a high heat and bring to a boil.

4. Cut the celery into sections when burning the oxtail.

5. Cut the carrots into cutter pieces.

6. Then put all the cut vegetables into the casserole.

7. When the pot in which the oxtail is boiled, skim off the blood foam.

8. Then pour the oxtail and the consommé into the casserole.

9. Cover the lid and cook over low heat for more than 3 hours.

Oxtail is rich in gelatin, but only through a long period of stewing can the gum and deliciousness of the oxtail be volatilized, but, when you hold a bowl of oxtail soup, you will feel that the four-hour slow simmering in the casserole is worth it - there are no other condiments, the stew is the original flavor of beef bones, the soup is not oily or greasy, but the entrance is thick enough and mellow, and the deliciousness is by no means comparable to the taste of beef brisket soup.

The meat on the oxtail is also stewed until it is crispy, and when the mouth is lightly touched, the meat follows the mouth.

Oxtail soup is a nutritious and nourishing delicacy. Here are the most authentic ingredients for stewed oxtail soup:1

Oxtail a 23 slices of ginger 3Cooking wine to taste: 4

Salt to taste 52 green onionsSteps:1

Cut the oxtail into small pieces, put it in a pot, add about 1000ml of water, blanch and set aside. 2.After the water boils, scoop up the oxtail and pour it on the cooking wine to dry.

3.Take another pot, add an appropriate amount of water, add the pre-treated oxtail, ginger slices, and green onions, bring to a boil, turn to low heat, and simmer for about an hour until the oxtail meat becomes soft and rotten. 4.

Finally, add an appropriate amount of salt to taste. Extension: 1

Oxtail selection: Choose oxtail Kai with firm meat, translucent and shiny, and no fishy smell. 2.

Oxtail pretreatment: Blanching can remove the sediment and blood foam from the oxtail, and at the same time can reduce the impurities and odor in the soup. 3.

The most authentic way to stew oxtail soup:Ingredients: 350 grams of oxtail, half a green onion, 5 slices of ginger, 2 shallots, 10 grams of wolfberry, 1 tablespoon of cooking wine, 2 tablespoons of salt.

Steps: 1. Rinse the oxtail with running water.

2. Add cold water to the pot, put the oxtail, green onion, ginger slices and cooking wine into the pot and bring to a boil over high heat.

3. Bring to a boil, boil the blood foam and turn off the heat.

4. Wash off the blood foam on the surface with warm water.

5. Add cold water to the casserole, simmer over low heat for about five minutes, and then bring to a boil over high heat. (Burning in this way is to prevent the casserole from cracking) sentenced to Li. Fight Huai.

6. Put the washed oxtail into the casserole, then add the green onion and ginger slices, and simmer for about two and a half hours.

7. After more than two hours, the soup has been boiled milky white, and it is easy to pierce it with chopsticks.

8. When boiling the soup, chop the shallots and wash the wolfberries.

9. After the soup is boiled, add wolfberries and salt, and boil for another ten minutes.

10. Put chopped green onions, then soup and oxtail in the bowl base.

Steps to prepare oxtail soup:Ingredients: 150 grams of yam, 250 grams of oxtail.

Excipients: 50 grams of carrots, 5 grams of wolfberry, 5 grams of green onions, 2 grams of salt, 5 grams of pepper.

1. First of all, prepare the ingredients.

2. Cut the yam carrot into cubes.

3. Blanch the oxtail.

4. Add water, oxtail, carrots, green onions, and wolfberries to the pot.

5. Boil on high heat and turn to low heat for 30 minutes or a bell.

6. Add salt and pepper.

7. After the most laughing group dress, the cow touches the stove tail soup is completed.

Fragrant oxtail soup.

The main ingredient oxtail is 4 sections.

Excipients: 2 tomatoes and potatoes to taste.

Seasoning: Appropriate amount of salt, 1 piece of ginger, appropriate amount of Huadiao wine, a little coriander, appropriate amount of shallots, appropriate amount of white pepper.

Preparation of fragrant oxtail soup.

1.Boil hot water in a pot, put the washed oxtail into the boiling water, blanch it, remove the blood, about 10 minutes (this step is very important, the blood water is fully removed, that is, the odor of the oxtail is reduced).

2.After blanching, rinse the oxtail again, wash off the foam, and set aside.

3.Take another pot, bring the water to a boil, add the oxtail to be used, cover the pot and let it boil.

4.After boiling, open the lid, put in 6 7 slices of ginger, and spray in some Huadiao wine to enhance the aroma of oxtail.

5.Cover the pot with a lid, turn to medium heat and continue to bring the pot to a boil for 10 minutes.

After a few minutes, reduce the heat to a simmer, or low heat, and simmer the soup slowly for about 3 hours (you can check the heat occasionally).

After an hour, dice the tomatoes and potatoes separately, put them in the oxtail soup, turn up the heat and bring the soup to a boil.

8.Once boiling, continue to reduce the heat to a simmer and simmer slowly for 1 hour.

After an hour, add a little salt to the soup, depending on your taste; Then continue to simmer for 1 hour, this is the last hour.

After an hour, turn off the heat and add tomatoes and potatoes, one to enhance the flavor and the other to absorb the oil. Oxtail is relatively heavy in oil, and if it is a pure oxtail soup, it needs to be continuously dripped during the stewing process to skim off the oil slick. However, once the tomatoes and potatoes are added, this step can be omitted.)

【Dish name】 Oxtail soup 【Cuisine】 Shouting pot 【Features】 The ingredients are fresh and tender, the soup is clear and clear, mellow and fragrant 【Ingredients】 750 grams of oxtail, 250 grams of canned bamboo shoots, 75 grams of pine mushrooms, 100 grams of peas, 1500 ml of hot chicken broth, 25 grams of peanut oil, 10 grams of refined salt, 4 grams of pepper noodles, 2 grams of monosodium glutamate, dry.

2 chili peppers, 50 grams of cooking wine, 50 grams of shallots, 15 grams of sesame seeds (baked), 3 large ingredients [Production process] 1. Wash the matsutake mushrooms after water and cut them into 3 mm thick umbrella slices; Wash the dried peppers, remove the stems and remove the seeds; Remove the shallots, wash them, and cut them into centimeter-square cubes; Canned bamboo shoots are also cut into dices of the same size as shallots 2, remove the dirt from the oxtail, wash, chop it into sections, put it in a pot of boiling water, scald the blood foam, take it out, wash it, and then put it into the pot to clean the water, put the oxtail, boil, skim off the foam, increase the material, dry pepper and pepper, cook for 4 hours, skim the oil and foam twice in the middle, and after the oxtail section is cooked, take it out and wash it 3. Put in the hot chicken soup after the pot is clean, boil it, put it in the oxtail section, keep warm 4, put peanut oil in the stewed pot, burn it into five hot, put in diced shallots, and fry until it is broken, put in pine mushroom slices, bamboo shoot slices, after a little stir-frying, after boiling oxtail soup, pour it into a stewed pot, boil, add pea grains, cooking wine, refined salt, white pepper and monosodium glutamate, adjust the taste, put in oxtail and hot chicken soup, boil 5, when eating, put into six bowls, put 1 6 oxtail segments in the first bowl, sprinkle sesame seeds in each bowl, you can.

White radish oxtail soup.

Ingredients: oxtail 700g white radish 400g [1] Excipients: salt cooking wine Production steps:

1. Chop the oxtail into sections, soak it in water for at least 6 hours, remember to change the water 3-4 times halfway 2. Rinse the soaked oxtail, pour a little cooking wine into the pot and boil and continue to cook for 5 minutes; 3. Drain the water and rinse it with warm water, and pour the rinsed oxtail into the soup pot; 4. Add boiling water that has not been over the oxtail (it doesn't hurt to have more); After boiling, turn to low heat and simmer for 3 hours, after hours, pour in the white radish cut into pieces and continue to simmer for 1 hour, and add salt according to taste before drinking.

1.Soak raw oxtail in water for 4 hours to remove blood, changing the water 3 to 5 times.

2.Put the oxtail in a pot and add plenty of water and ginger slices.

3.Pour in 2 tablespoons of cooking wine.

4.Bring to a boil over high heat, skim off the foam, and pour the skimmed oxtail and soup into the pressure cooker.

5.Cover the lid, bring to a boil on high heat, turn to low heat and pat for 30 minutes, and turn off the heat.

6.Peel the yams and carrots and cut them into hob pieces.

7.When the pressure cooker can be turned on normally, add the yam and carrot cubes and simmer for 30 minutes.

8.Add salt and pepper to taste.

1. It is suitable for people who grow and develop, postoperatively, and recuperate after illness, and people who are weak in the middle of the breath, short of breath, weak muscles, anemia, long-term illness and yellow dizziness.

2. People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution.

Ingredients: 1 oxtail (800 grams).

Seasoning: Green onions, ginger, cooking wine, salt, monosodium glutamate, pepper Method: 1. Remove the hair of the oxtail, scrape and clean, chop into pieces, blanch in a pot of boiling water and wash;

2. Put it in a casserole, put water, green onions, ginger pieces, cooking wine, and bring to a boil over high heat;

3. Skim off the foam, cover and simmer for 3 hours until the oxtail is cooked and rotten;

4. Add salt and monosodium glutamate to taste, and sprinkle with pepper.